Pecan Raisin Oatcakes – a delicious solution to breakfast on the go with the wholesome goodness of oats. Perfect for an afternoon coffee break and for packed lunches too.
I decided to try making these Pecan Raisin Oatcakes as a result of reading the many responses and messages I got to my original oatcake recipe. People seriously loved that recipe and thanked me profusely for posting it.
I read responses from mom’s saying their kids loved them, stories about seniors in retirement homes demanded them on family visits and moms sending care packages of them to their kids in college. Recipes that elicit those kinds of stories, of bringing a little bit of delicious happiness to folks, are the kind I like best.
This version of the recipe experiments with adding pecans and raisins to make them even more delicious. The original recipe calls for a bit of a lightly spiced version, and I think the nutmeg is an absolutely essential ingredient to their success. This version doubles up on the spices to compliment the extra nutty and sweet elements being added.
We loved this extra bump in spice flavour at our house but if you prefer the lighter spiced version just cut the nutmeg and cinnamon amounts by half or adjust to your own taste. Try these for your next weekend brunch or office coffee break but be prepared, people are going to be asking for the recipe.
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- ½ tsp baking soda
- 1 ½ cups all purpose flour
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- ¼ cup sugar
- ¼ cup brown sugar
- pinch salt
- ¾ cup cold butter cubed
- 1 ½ cups large rolled oats
- 2/3 cup pecans roughly chopped
- 2/3 cup raisins
- ½ cup undiluted evaporated milk not condensed milk
Sift together the flour, baking soda, cinnamon, nutmeg, sugar, brown sugar and salt.
Rub in the butter with your hands (or pulse in using a food processor)
Toss in the rolled oats, pecans and raisins.
Add the milk and toss together with a wooden spoon until a soft dough forms.
Roll the dough out on a lightly floured board to a ½ to 3/4 inch thickness and cut out the oatcakes with a 3-4 inch biscuit cutter or an inverted drinking glass.
Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack.
These will keep for several days when stored in an airtight container. They also freeze very well.
These will not brown a lot on top, so look for browning at the bottom edges to ensure they are fully baked but not overbaked. If using smaller biscuit cutters you will get about a dozen oatcakes. At this size they should bake for only about 15 minutes.